Tahoe Pork Stew Over Red Beans and Rice

Ingredients:
1 pound pork loin (cleaned), cut into 1 inch cubes
1/4 cup each diced onion and celery
1/4 cup each diced red and green bell peppers
4 teaspoons FIVE STAR TAHOE ROAST SEASONING, divided
1 teaspoon FIVE STAR TACO/FAJITA SEASONING
2 tablespoons vegetable oil, divided
1 - 28 ounce can diced tomatoes
2 - 15 ounce cans kidney beans, drained
2 cups uncooked white rice
1 quart water
1 tablespoon FIVE STAR PORK STOCK
1/2 cup shredded monterey jack cheese

Directions:
Toss the cubed pork together with 1 tablespoon oil, 3 teaspoons TAHOE ROAST
SEASONING and the TACO/FAJITA SEASONING. Let marinate for 30
minutes. Heat the remaining oil in a large saucepan until almost smoking.
Brown the pork then add the onion, celery and bell peppers. Saute together for
2 minutes then add the diced tomatoes. Turn down the heat to a low simmer and
cook covered for 1 hour. Mix water and PORK STOCK together and bring to a
boil. Add the rice, return to a boil then simmer covered for 20 minutes. Toss hot
rice, drained kidney beans, and 1 teaspoon TAHOE ROAST SEASONING
together. Divide rice and bean mixture among 6 bowls, top with finished pork stew,
sprinkle with cheese and serve.

This recipe produces 6 portions.